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Recipe Card
Marinade:
ingredients
- 2 1/2 pound chuck roast, chopped into 1.5 inch cubes
- 2 1/2 tablespoons fish sauce
- 1 tablespoon Chinese 5 Spice
- 4 stocks of lemongrass, minced
- 2 tablespoons finely chopped garlic
- 3 tablespoons garlic, chopped
Soup Base:
ingredients
- 1 large white onion, chopped into quarters
- 6 star anise pods
- 3 tablespoons tomato paste
- 2 tablespoons garlic, minced
- 2/3 cup hoisin sauce, to taste.
- 2 tablespoons sugar
- Kosher Salt, to taste.
- Black Pepper, to taste.
- 5 large carrots, chopped into inch coins
- 2 large sweet potatoes, chopped to large cubes
- 3 tablespoons neutral oil
To Season:
ingredients
- 3 tablespoons fish sauce, to taste.
- 4 teaspoon chicken bouillon
Method
Step 1
Combine all beef marinade ingredients with beef and let marinate in the fridge for 30mins-2 hrs.
Step 2
Place the instant pot on sauté setting and heat oil in the pot.
Step 3
Sear the marinated beef on all sides then remove, leaving juices in the pot.
Step 4
Add in the tomato paste and aromatics from the soup base (onion, garlic), then once very fragrant add in the poison sauce, sugar, and salt/pepper.
Step 5
Stir and let the onions sweat for another 4 mins, then add back in the seared beef.
Step 6
Stir and combine soup base + beef, then add enough water to cover the contents and then an extra inch.
Step 7
Pressure cook for 20 mins on high (or on the soup/stew setting)
Step 8
Release the pressure, then add in the carrots + potatoes and pressure cook for another 7 mins.
Step 9
Slow release again, and season to taste with a splash of fish sauce, chicken bouillon/salt/pepper
Step 10
Serve with a French baguette, over rice, with noodles, or in a saucy little sandwich.